Grilled Rib-Eye Steaks with Roasted-Pepper Salsa

It's made from one of the hottest chiles on earth, so heat seekers
can slather the salsa all over their rib eyes with bravado; but those
with refined taste buds will appreciate how the peppers' sweet fruitiness cuts through the rich, meaty steaks.

Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.

Cooks' notes:
·If you're using a charcoal grill for the peppers and steaks, the coals will need to be replenished and rearranged before you grill the steaks. Instead of grilling the peppers, you can broil them on rack of a broiler pan about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes, then proceed with recipe.
·Steaks can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan, uncovered, turning over once, about 10 minutes total. Reduce heat to moderately low and cook steaks, covered with an inverted roasting pan, turning over occasionally, 10 to 15 minutes more for medium-rare.
·Salsa, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley just before serving.

Recent Review

The preparation for the steak was so simple but so good. I bought prime rib-eyes at Costco and I'm sure that made the difference. As for the salsa, after all the raves we thought it was just okay. The steak was so good and really didn't need the salsa anyway. I don't quite understand the raves since it was nothing more than a little spiced-up red peppers in oil and lemon juice. Not that they were bad just not with rib-eyes.